Description
Baked Enchilada Meatballs are a flavorful twist on classic meatballs, infused with a blend of chili powder, cumin, smoked paprika, and fresh herbs, all coated in a rich, homemade enchilada sauce inspired by Mexican mole flavors. Perfect for a comforting dinner served over rice and topped with your favorite fixings like cheese, cilantro, and jalapenos.
Ingredients
Scale
Meatballs
- 1 egg
- 11 Ritz or saltine crackers, crushed (may sub scant ½ cup panko with pinch of salt)
- 3 tablespoons minced green onions
- 3 tablespoons minced fresh cilantro
- 2 tablespoons milk
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound lean ground beef
Enchilada Sauce (May sub 2 cups store-bought)
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for spicier)
- 2 tablespoons unsalted butter (may sub oil)
- 2 tablespoons canola oil or other neutral oil
- 1/4 cup tomato paste
- 3 cups reduced sodium chicken broth
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sugar
- pinch of cinnamon
- 1 teaspoon apple cider vinegar
Toppings (Pick your favs!)
- 3/4 cup combo of shredded cheddar and Monterrey cheese (or all cheddar)
- Cilantro
- Jalapenos
- Tomatoes
- Olives
- Sour cream
- Guacamole
- Lime wedges
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 400 degrees F. Line a baking sheet with foil and place an oven-safe baking rack on top. Lightly spray the rack with cooking spray and set aside.
- Make Meatball Mixture: In a large bowl, whisk together all meatball ingredients except the ground beef. Add the ground beef and mix gently with your hands until just combined to avoid tough meatballs.
- Form Meatballs: Using a 1 tablespoon cookie dough scoop or a heaping tablespoon, scoop the mixture and gently roll into balls without compacting. Place meatballs on the prepared rack, spacing them apart. You should have about 30 meatballs.
- Bake Meatballs: Bake meatballs at 400 degrees F for 12 minutes. They will not be fully cooked at this point.
- Prepare Enchilada Sauce Mix: In a small bowl, whisk together flour with chili powder, ground cumin, garlic powder, onion powder, ground coriander, smoked paprika, salt, dried oregano, and cayenne pepper if using. Set aside.
- Cook Sauce Base: In a large braiser, cast iron or oven-safe skillet, melt butter in canola oil over medium heat. Whisk in the flour-spice mixture and cook for 2 minutes, whisking continuously. Add tomato paste and cook for another minute until fully incorporated.
- Add Broth and Seasonings: Reduce heat to low and gradually whisk in chicken broth, stirring constantly until smooth and lump-free. Stir in cocoa powder, sugar, and cinnamon. Bring sauce to a simmer, whisking often for 5 to 7 minutes until thickened. Remove from heat and stir in apple cider vinegar.
- Combine and Bake: Transfer baked meatballs to the enchilada sauce, turning to coat. Spread meatballs evenly in the skillet and sprinkle shredded cheese on top. Bake for 8 to 12 more minutes, or until meatballs reach an internal temperature of 160 degrees F and cheese is melted.
- Serve: Serve the meatballs hot over plain, cilantro lime, or cauliflower rice and garnish with toppings like cilantro, jalapenos, tomatoes, olives, sour cream, guacamole, and lime wedges.
Notes
- If short on time or ingredients, use store-bought enchilada sauce, but homemade sauce offers rich, smoky, mole-inspired flavors with cinnamon and cocoa powder.
- Frozen meatballs can be used; cook per package instructions, then coat with sauce and cheese and bake until melted.
- Ground chicken or turkey can be substituted; add a little oil or swap milk for sour cream or Greek yogurt. Add beef bouillon for richer flavor and reduce salt accordingly.
- Meal prep options include shaping meatballs up to 24 hours ahead, making enchilada sauce up to 7 days in advance (or freeze), and assembling fully cooked meatballs with sauce and cheese to refrigerate and reheat.
- Store leftovers covered in the refrigerator for up to 5 days or freeze meatballs and sauce without cheese for 2-3 months. Thaw overnight before reheating.
- Reheat by microwaving, stovetop stirring, or warming in oven at 350ºF for about 10 minutes. Additional cheese can be added before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
